6 Layer Mexican Dip Food

BEST EVER LAYERED MEXICAN DIP

Steps:

• In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
• In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

SIX-LAYER DIP

Steps:

• In a large bowl, mash the avocados with lemon juice, garlic salt and hot pepper sauce. Spoon into a deep-dish 10-in. pie plate or serving bowl. Layer with sour cream, olives, salsa, tomatoes and cheese. Cover and refrigerate for at least 1 hour. Serve with chips.

6 LAYER MEXICAN DIP

Steps:

• Spread each layer, one on top of the next, on a large serving plate or glass pan.
• 1st layer- bean dip 2nd layer- guacamole*see my recipe* 3rd layer- (combined) sour cream, mayonnaise, taco seasoning 4th layer- (combined) green onions, black olives, tomatoes 5th layer- salsa 6th layer-cheddar cheese Refrigerate for a couple hours.

MY 6-LAYERED 7-LAYER MEXICAN DIP

Steps:

• Mix cream cheese and taco seasoning mix.
• Spread on bottom of pie plate or round dish.
• Layer remaining ingredients over cream cheese layer.
• Refrigerate until served.

SIX LAYER MEXICAN DIP

Steps:

• 1. First layer: Combine the two cans of bean dip (I use one can regular and one can jalapeno)
• 2. Second layer: Guacamole dip
• 3. Third layer: sour cream, mayonnaise, and taco seasoning (combined)
• 4. Fourth layer: green onions and tomatoes (combined) Add 1 drained can of chopped black olives. I leave them out because we don't like them.
• 5. Fifth layer: salsa
• 6. Sixth layer: cheddar cheese
• 7. Spread each layer, one on top of the next, on a large serving plate or on a baking dish. Refrigerate. Serve with tortilla or corn chips for dipping.

6-LAYER MEXICAN DIP

Steps:

• Preheat the oven at 400 degrees F. Use a square Pyrex and spread refried beans on the bottom. Add a layer of diced onions on top of the beans.
• In a bowl, mix the chicken with some Taco Bell Taco Seasonings. Evenly layer the chicken on top of the diced onions. Drain the Ro*Tel tomatoes and layer on top of the chicken. Add sour cream evenly and top off with the shredded cheese.
• For color, add a pinch of crushed red pepper evenly spread out. Cover with foil to avoid the cheese from browning. Place in the oven for 10-15 minutes. Serve with nachos.